Pizza Nord-Ovest Recipe Guide

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Nord-Ovest

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large bowl for dough mixing
• Pizza stone or baking sheet
• Rolling pin (optional)
• Baking tray or pizza peel (if using a pizza stone)
• Knife and chopping board
• Grater for cheese
• Damp cloth for covering dough

Ingredients

  

• Ingredients:
• For the Dough:
• 500 g all-purpose flour or 00 flour for a more authentic texture
• 1 tsp sugar
• 1 tsp salt
• 7 g active dry yeast
• 300 ml warm water
• 2 tbsp olive oil
• For the Topping:
• 200 g pomodoro tomato sauce
• 250 g fresh mozzarella cheese sliced
• 100 g bresaola air-dried beef, thinly sliced
• 100 g fresh cherry tomatoes pomodoro fresco, halved
• 50 g Grana Padano or Parmigiano Reggiano cheese grated
• Fresh basil leaves optional for garnish
• Olive oil for drizzling
• Salt and pepper to taste

Instructions

 

• Method:
• Step 1: Prepare the Dough
• Activate the yeast: In a small bowl, mix warm water (not too hot!) with sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
• Combine the dry ingredients: In a large bowl, mix the flour and salt.
• Form the dough: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Mix with a spoon until the dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic.
• Let it rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours or until it doubles in size.
• Step 2: Preheat the Oven
• Preheat your oven to the highest setting, around 250°C (475°F). If you have a pizza stone, place it in the oven while it preheats to get a crispy crust.
• Step 3: Assemble the Pizza
• Shape the dough: Once the dough has risen, punch it down and divide it into two portions (for two pizzas). Roll out each dough ball into a thin round, about 10-12 inches in diameter, on a floured surface.
• Spread the sauce: Spread a generous layer of pomodoro (tomato sauce) over the dough, leaving a small border around the edges for the crust.
• Layer the toppings:
• Place slices of mozzarella cheese evenly over the sauce.
• Add a few halved fresh cherry tomatoes for a burst of freshness.
• Add bresaola slices, arranging them delicately on top.
• Grate the cheese: Sprinkle a light layer of Grana Padano or Parmigiano Reggiano over the pizza for that nutty flavor.
• Step 4: Bake the Pizza
• Bake in the oven: Transfer the pizza to the preheated oven (ideally onto a pizza stone or a baking sheet). Bake for about 10-12 minutes or until the crust is golden and the cheese has melted and is bubbling.
• Finish with basil and olive oil: Once the pizza is out of the oven, drizzle with a little olive oil and sprinkle fresh basil leaves on top (optional but adds a nice touch).
• Variations & Tips:
• For a gluten-free version: Use a gluten-free pizza base or flour blend in place of all-purpose flour. Make sure the yeast is gluten-free as well.
• Vegan option: Swap the mozzarella with a dairy-free alternative like cashew cheese or vegan mozzarella.
• For a spicier kick: Add a pinch of chili flakes or drizzle some chili oil on top before serving.
• Add more veggies: Consider adding arugula or rocket on top for some fresh greens.
• Substitutions for Dietary Needs:
• Dairy-free: Use dairy-free cheese alternatives, and check the pomodoro sauce ingredients to ensure it's dairy-free.
• Low-carb/Keto: For a keto-friendly pizza, you can use cauliflower crust instead of regular dough.
• No Bresaola: You can swap the bresaola with prosciutto, salami, or even roasted vegetables for a different twist.

Keyword Pizza, Pizza Italiana, Pizza Nord-Ovest

Pizza Nord-Ovest is a wonderfully unique and flavorful Italian pizza that combines the best of fresh ingredients. From the tangy pomodoro sauce to the rich mozzarella and bresaola, this pizza offers a combination of flavors that is sure to delight any pizza lover. Based on my overall experience, this recipe is a great way to impress your friends and family while having fun with homemade pizza. Let me show you how I make it.

Ingredients:

For the Dough:

• 500g all-purpose flour (or 00 flour for a more authentic texture)
• 1 tsp sugar
• 1 tsp salt
• 7g active dry yeast
• 300ml warm water
• 2 tbsp olive oil

For the Topping:

• 200g pomodoro (tomato sauce)
• 250g fresh mozzarella cheese, sliced
• 100g bresaola (air-dried beef, thinly sliced)
• 100g fresh cherry tomatoes (pomodoro fresco), halved
• 50g Grana Padano or Parmigiano Reggiano cheese, grated
• Fresh basil leaves (optional for garnish)
• Olive oil for drizzling
• Salt and pepper, to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza Nord-Ovest now.

Method:

Step 1: Prepare the Dough

1. Activate the yeast: In a small bowl, mix warm water (not too hot!) with sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Combine the dry ingredients: In a large bowl, mix the flour and salt.
3. Form the dough: Make a well in the center of the flour mixture and pour in the yeast mixture and olive oil. Mix with a spoon until the dough comes together, then knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Let it rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours or until it doubles in size.

Step 2: Preheat the Oven

1. Preheat your oven to the highest setting, around 250°C (475°F). If you have a pizza stone, place it in the oven while it preheats to get a crispy crust.

Step 3: Assemble the Pizza

1. Shape the dough: Once the dough has risen, punch it down and divide it into two portions (for two pizzas). Roll out each dough ball into a thin round, about 10-12 inches in diameter, on a floured surface.
2. Spread the sauce: Spread a generous layer of pomodoro (tomato sauce) over the dough, leaving a small border around the edges for the crust.
3. Layer the toppings:
   • Place slices of mozzarella cheese evenly over the sauce.
   • Add a few halved fresh cherry tomatoes for a burst of freshness.
   • Add bresaola slices, arranging them delicately on top.
4. Grate the cheese: Sprinkle a light layer of Grana Padano or Parmigiano Reggiano over the pizza for that nutty flavor.

Step 4: Bake the Pizza

1. Bake in the oven: Transfer the pizza to the preheated oven (ideally onto a pizza stone or a baking sheet). Bake for about 10-12 minutes or until the crust is golden and the cheese has melted and is bubbling.
2. Finish with basil and olive oil: Once the pizza is out of the oven, drizzle with a little olive oil and sprinkle fresh basil leaves on top (optional but adds a nice touch).

Variations & Tips:

• For a gluten-free version: Use a gluten-free pizza base or flour blend in place of all-purpose flour. Make sure the yeast is gluten-free as well.
• Vegan option: Swap the mozzarella with a dairy-free alternative like cashew cheese or vegan mozzarella.
• For a spicier kick: Add a pinch of chili flakes or drizzle some chili oil on top before serving.
• Add more veggies: Consider adding arugula or rocket on top for some fresh greens.

Substitutions for Dietary Needs:

• Dairy-free: Use dairy-free cheese alternatives, and check the pomodoro sauce ingredients to ensure it’s dairy-free.
• Low-carb/Keto: For a keto-friendly pizza, you can use cauliflower crust instead of regular dough.
• No Bresaola: You can swap the bresaola with prosciutto, salami, or even roasted vegetables for a different twist.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza Nord-Ovest now.

Recipe Information:

• Prep Time: 20 minutes (not including dough rising time)
• Cook Time: 10-12 minutes
• Time to Stand (Dough Rising): 1-1.5 hours
• Total Time: Approximately 1.5-2 hours
• Ease of Cooking: Moderate (but very beginner-friendly with some practice)
• Servings: 2 (1 pizza per serving)
• Calories per Serving: Approximately 500-600 calories (may vary depending on cheese and toppings used)
• Cost of Ingredients: $8-12 depending on quality of ingredients (higher-end cheeses and meats may cost more)
• Cuisine: Italian
• Course: Main Course

Equipment Needed:

• Large bowl for dough mixing
• Pizza stone or baking sheet
• Rolling pin (optional)
• Baking tray or pizza peel (if using a pizza stone)
• Knife and chopping board
• Grater for cheese
• Damp cloth for covering dough
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pizza Nord-Ovest now.

What to Expect:

From my own personal experience, this pizza has a wonderfully crispy crust with a rich, savory topping. The fresh tomatoes provide a burst of juiciness, while the bresaola adds a deliciously tender and salty flavor. The Grana Padano gives it that perfect Italian touch, with a mild, nutty richness that ties everything together. The combination of flavors makes it a delightful choice for pizza lovers who want something a little different!

Nutritional Information Per Serving:

• Calories: 500-600
• Protein: 28g
• Fat: 22g
• Carbohydrates: 56g
• Fiber: 2g
• Sugar: 5g
• Sodium: 850mg

I hope this guide has made making Pizza Nord-Ovest seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.